Farfalle with Fresh Tomato Sauce

One last summer dish. I had to use the rest of the tomatoes. I seeded, but didn't peel the tomatoes. I didn't have quite 1/2 c of basil. I used too much garlic and the kids didn't like it. But I thought it was good. I would use a smaller clove next time.

4 large tomatoes (about 2 lbs) peeled and seeded and then cut into 1/2 inch cubes
1/2 c. fresh basil, julienned reserve a few whole leaves for garnish
3 Tbsp. chopped red onion
3 Tbsp. olive oil
1 Tbsp. red wine vinegar
1 clove garlic, finely minced
3/4 tsp. salt
1/4 tsp. fresh ground black pepper
1/2 lb farfalle pasta (bowtie)

To make the sauce, in a large bowl, combine the tomatoes, julienned basil, onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to mix.
Fill a large pot 3/4 full with water and bring to a boil. Add the farfalle and cook until al dente, 10-12 minutes or according to package directions. Drain the pasta thoroughly.
Serve noddles with sauce on top. Garnish with fresh basil leaf.

From The New Mayo Clinic Cookbook

Sweet 'n Sour Pork

This is similar to the recipe a usually make, with the exception of the batter. I don't normally put a batter on the pork. I used less pork than called for and thus halved the batter. And I didn't deep fry, just pan fry. I changed the directions to fit how I make it.

2 lbs lean pork, cubed
2 eggs
1/2 c. corn starch
1/2 c. flour
1/2 chicken broth
1 (20 oz) can pineapple chunks, drained, 1 cup juice reserved
1/4 brown sugar
2 Tbsp. cornstarch
1/4 c. vinegar
1 Tbsp. soy sauce
1 med. green pepper, cut into chunks
1 med. onion, cut into chunks
cooked rice

Seat aside pork. Mix next 4 ingredients and dip meat in batter. Deep fry until brown. Keep pork in oven when cooked (I pan fried while the rest cooked).
Mix together juice from pineapple, brown sugar, vinegar, cornstarch and soy sauce. Stir fry onion and green pepper for 3 minutes. Add pineapple then sauce. Cook until vegetables are tender, and sauce is thick and bubbly. Add meat just before serving. Serve over warm rice.

Peanut Butter Confection

This is a favorite of Aaron's. Yesterday we had a "linger longer" after church with a rise Krispie theme. This recipe came from my MIL's 1993 Ward cookbook. submitted by Janet F (apparently the school recipe.)

1 c. peanut butter
1 1/2 c. powdered sugar
3 Tbsp. soft butter or margarine
2 1/2 c. Rice Krispies Cereal
1 12 oz bag semisweet chocolate chips, melted (or melted dipping chocolate)

Mix first 3 ingredients thoroughly. Mix in Rice Krispies with your hands. Press into bottom of greased 9x13 pan. Frost with melted chocolate. Let set.

Quick easy and so yummy. I forgot to take a picture, oops!

Angel Hair with Garlic Spinach and White Beans

I had to use up the rest of the spinach thus this recipe. I didn't have enough spinach, but it still turned out great. David enough liked it and wanted leftovers today! I used great northern beans. (1 cup dried then soaked, cooked etc.) and the recipe reflects my reduction in the broth. I only used 5 cloves of garlic because I ran out. I wanted to use angel hair pasta, but I didn't have any.

Angel Hair with Garlic Spinach and White Beans

1 tsp. olive oil
6 cloves garlic, minced
5 c. chopped fresh spinach
1 can cannellini bean, drained and rinsed
1 c chicken broth
8 ounces angel hair pasta
Parmesan cheese

1. Cook pasta according to package directions, drain, spray with cooking spray, toss, set aside.
2. Heat olive oil in large non-stick saucepan over medium heat.
3. Add garlic, cook until lightly browned.
4. Add spinach and beans, cook 3 minutes
5. Add broth and bring to a boil.
6. Reduce heat, simmer 3 minutes.
7. Add cooked pasta, cook2 more minutes, stirring often.
8. Let stand a few minutes before serving
9. Garnish with Parmesan cheese.

Herb Vegetable Orzo Salad

Since I had cherry tomatoes and was craving orzo this came naturally!
Aaron said it was missing something. I thought it was pretty good. I used a yellow onion instead of a sweet onion, green pepper instead of red sweet pepper and black olives instead of Greek olives. So maybe it wasn't "sweet" enough. It's worth trying again with the right ingredients.

Herb Vegetable Orzo Salad

• 1 cup uncooked orzo pasta
• 2 cups frozen corn, thawed
• 1/2 cup chopped sweet red pepper
• 1/2 cup grape or cherry tomatoes
• 1/2 cup pitted Greek olives, halved
• 1/4 cup chopped sweet onion
• 1/4 cup minced fresh basil
• 2 tablespoons minced fresh parsley
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large serving bowl; add the corn, red pepper, tomatoes, olives, onion, basil and parsley. In a jar with a tight-fitting lid, combine the oil, vinegar, salt and pepper; shake well. Pour over salad and toss to coat.

Good for You Greek Salad

With all the tomatoes and cucumbers we gleaned it was natural to want a cucumber salad. This was really good. I didn't have a lot of feta cheese, so I settled for about 1/2 c. but it was still good. I also used black olives instead of Greek olives. I also just mixed it in a bowl. It's great try it!

Good for You Greek Salad

• 3 large ripe tomatoes, chopped
• 2 cucumbers, peeled and chopped
• 1 small red onion, chopped
• 1/4 cup olive oil
• 4 teaspoons lemon juice
• 1 1/2 teaspoons dried oregano
• salt and pepper to taste
• 1 cup crumbled feta cheese
• 6 black Greek olives, pitted and sliced

In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve.

Baked Chicken and Zucchini

While at my SIL's house we raided their garden (with their permission of course). They had a plethora of zucchini and tomatoes among other things. So I went to the trusty allrecipes.com and found this. I only used two chicken breasts and cut them into quarters. I didn't need as many bread crumbs. Other reviewers suggested using seasoned breadcrumbs, and since I make my own I added garlic salt, pepper, Parmesan cheese. Since the zucchini I had were large I only used two. I thought it was really good, but Aaron thought it needed a little more seasoning. He added salt and pepper and said it was good. I also didn't saute the zucchini very long. Just long enough to get the flavor from the oil.

Ingredients

• 1 egg
• 1 tablespoon water
• 3/4 teaspoon salt, divided
• 1/8 teaspoon pepper
• 1 cup dry bread crumbs
• 4 boneless, skinless chicken breast halves
• 4 tablespoons olive oil, divided
• 5 medium zucchini, sliced
• 4 medium tomatoes, sliced
• 1 cup shredded mozzarella cheese, divided
• 2 teaspoons minced fresh basil

Directions

1. In a shallow bowl, beat egg, water, 1/2 teaspoon salt and pepper. Set aside 2 tablespoons bread crumbs. Place the remaining crumbs in a large resealable plastic bag. Dip chicken in egg mixture, then place in bag and shake to coat.
2. In a skillet, cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown; remove and set aside. In the same skillet, saute zucchini in remaining oil until crisp-tender; drain. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
   
3. Sprinkle the reserved bread crumbs over the zucchini. Top with tomato slices; sprinkle with 2/3 cup mozzarella cheese, basil and remaining salt. Top with chicken. Cover and bake at 400 degrees F for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.